According to requirement of cigarette industry to development of high quality tobacco. The baking technology of tobacco variety K326 was studied under the condition of bulk curing barn in order to solve the problems of baked brown not fragrant, high green and starch content. In this study we adjusted the dry-wet bulb temperature and yellow degree index during the period of turning yellow, and improved the baking technology of tobacco variety K326 at the base of three-segment baking process. The results showed that the improved baking technology could reduce the content of chlorophyll and starch, increase content of the total sugar by 6. 64% and reducing sugar by 6. 62%, increase the proportion of tobacco with good and middle classes, output value and industrial usability.%根据卷烟工业开发浓香型特色优质烟叶的要求,为探索烤烟K326品种在密集式烤房条件下的烘烤工艺,解决烟叶在现有烘烤工艺下烤黄不烤香,烟叶含青量过大,淀粉含量过高等问题,在烤烟三段式烘烤工艺的基础上,调整变黄期干湿球温度和变黄程度指标,对K326烟叶烘烤工艺进行了改良.结果表明,改良后的烘烤工艺能降低淀粉和叶绿素含量,总糖含量提高6.64％,还原糖含量提高6.26％,增加了中上等烟叶比例,提高了产值,烟叶质量变佳,工业可用性得到提高.
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